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Rompope is the Mexican version of egg nog and is traditionally spiked with Rum. According to Karen Hursh Graber the drink started at the Convent of Santa Clara in Puebla, Mexico back in the colonial period. Today Rompope is produced commercially and widely available in Mexico and the U.S. As always the best product is the one you make at home.

Another Rompope favorite is the gelatin dessert flavored with the nog called Gelatina de Rompope.
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    • 4 cups milk
    • 1 cup sugar
    • 3 inches canela (cinnamon bark)
    • 1/4 teaspoon baking soda
    • 12 egg yolks
    • 1/2 cup brandy


In a medium sized saucepan over medium heat, mix together the milk, sugar, cinnamon bark and baking soda. When it begins to boil, lower the heat stand simmer for about 20 minutes. Set aside to cool, and strain to remove the cinnamon bark.

Place the egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minutes. , until thick and lemon yellow. While still beating, slowly, pour the cool milk mixture into the yolks. Return to the saucepan and cook over low heat., stirring constantly, until the mixture thickens and lightly coast the back of a wooden spoon.

Remove from the heat and stop the cooking by pouring the rompope into a bowl (preferably metal) that is resting on ice in a larger bowl. Stir until cool. Gradually stir in the brandy and its ready to serve, or it can be tightly covered in the refrigerator.
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